Your Best Stovetop Corned Beef and Cabbage
Ingredients
Method
- Collect all ingredients.
- Place the corned beef in a Dutch oven and cover it with water. Add the spice packet, cover the pot, and bring to a boil. Reduce the heat and simmer until the corned beef is nearly fork-tender, approximately 2 hours. While simmering, halve the potatoes. Peel the carrots and cut them into 3-inch pieces. Cut the cabbage into small wedges.
- After the corned beef has cooked for two hours, add the potatoes and carrots. Cook until the vegetables are nearly tender, approximately 10 minutes. Then, add the cabbage and continue cooking until the potatoes are tender, about 15 additional minutes.
- Remove the meat and let it rest for 15 minutes. Keep the broth and vegetables in the Dutch oven. Slice the meat against the grain. Serve with the vegetables and broth.
Nutrition
Notes
That First Bite of Perfect Corned Beef
I’ll be honest, my first attempt at a best corned beef recipe was a complete disaster. It was a few years back, right before St. Patrick’s Day. I was feeling ambitious, you know? I grabbed a brisket, threw it in a pot with some water, and let it rip on a rolling boil for hours. What I pulled out could’ve doubled as a doorstop. Tough, dry, and about as flavorful as cardboard. My husband, trying to be sweet, said it had “good texture.” We ordered pizza. That’s the thing, though. The secret to the best corned beef isn’t what you add. It’s what you don’t do. You don’t boil it to death. You don’t skip the rinse. And you definitely don’t add everything at once. This method, the one I’m sharing with you today, is the one that finally worked. It’s the best corned beef recipe I’ve ever made, and it’s honestly simpler than you think. It’s about low heat, patience, and a few tricks I picked up from my Gran. Let’s be realistic here. You want tender, fall-apart meat and vegetables that taste like something, right? I promise, this is the one.
You’ve Got This
When you pull this best corned beef recipe together and see it on your table, you’ll feel that deep, quiet pride of making something truly good. It’s a classic for a reason. It fills your home with the best smells and your family with a hearty, comforting meal. It stretches another night, or three. So grab a brisket on your next run to Ralphs or Vons. Follow these simple steps. I’m cheering you on. Snap a picture of your masterpiece and share it—I’d love to see how your best corned beef recipe turns out. Now, go enjoy every single bite.
What is the secret to the best corned beef?
Honestly, it’s low and slow heat. A gentle simmer, not a boil, for several hours. That, and slicing it against the grain after it rests. Those two things transform a tough brisket into the best corned beef recipe you’ll ever make.
Do I need to rinse the corned beef before cooking?
Yes, I really recommend it. Rinsing removes some of the excess salty brine from the surface. It gives you more control over the final flavor of your corned beef and cabbage. Just a quick cold water rinse, then pat it dry.
How long do I boil a 9 lb. corned beef brisket?
First, don’t boil it—simmer! For a 9-pounder, you’re looking at a long cook. I’d plan for 4 to 4.5 hours of gentle simmering before adding any vegetables. Make sure it’s completely submerged in water and check for fork-tenderness at the 4-hour mark.
Can I make this best corned beef recipe in a slow cooker?
Absolutely. It’s actually easy. Put the rinsed brisket and spices in, cover with water, and cook on LOW for 8-10 hours. Add potatoes and carrots 3 hours before serving, and cabbage 1 hour before. The low heat is perfect for it.
My brisket is done early. Can it wait in the liquid?
Yes, and this is a great trick! If your corned beef is tender but dinner isn’t for another hour, just turn off the heat and leave it in the hot broth. It’ll stay warm and moist, and actually get more tender. No harm in trying.
What’s the best way to reheat leftover corned beef?
To keep it from drying out, reheat it gently in a bit of the cooking broth in a covered pan on the stove over low heat. You can also wrap it in foil with a splash of broth and warm it in a 300°F oven until it reaches 165°F inside.
